This listing is for one packet of Wild Atlantic Way Mixed Seaweed Flakes, from The heART of Ritual.
 
This savoury superfood blend is rich in minerals, vitamins, trace elements, amino acids, and dietry fibre and offers that greatly coveted deep umami taste explosion. Add it to soups, stews, stocks, roast veg, egg dishes, salads, fish dishes, and it even is wonderful added to savoury breads and scones. This blend contains Kelp, Bladderwrack, Sea Spaghetti, and Dulse.
 
High in Magnesium, Potassium, Calcium, Manganese, Iron, Copper, Zinc, Iodine
High in Vitamin A, B2, B7, B12, C, E,
Source of Vitamin B1, B3, B9, D
High in Protein
High in Dietary Fibre
Low Fat

This blend is packed with mineral rich sea vegetables sustainably foraged by hand along the Atlantic coast in Ireland. As with all offerings, every single ingredient has been hand gathered, dried and prepared by me personally, ensuring sustainable, biodynamic and ceremonious harvesting of plant medicines, highest quality organic ingredients, and energetic integrity from start to finish. All ingredients have been air dried so as to ensure raw quality and preseve the highest nutritional density possible.
 
Please note that this blend contains seaweed and as such, might not be suitable for those with shellfish allergies.
 
 
Seaweed Pesto RECIPE
 
Pesto is a great extra to add some ‘zing’ to a cheese plate with crackers, kneaded into fresh dough when bread making, stirred into pasta, spread over salmon fillets just before grilling or spreading on toast. The umami (‘the fifth taste’) inherent in kombu/kelp combines wonderfully with the spice of the garlic and tang of the lemon to make it a really different dip. This is also a winner when trying to get vital vitamins and minerals into children!
 
Ingredients
2-4 garlic cloves
½ cup toasted pine nuts
1 cup parsley and/or basil, mixed depending on taste
2 cups spinach, kale or other mixed seasonal greens
1/4 cup dried seaweed flakes
2-3 tbsp lemon juice plus a little grated zest
¼ cup olive oil

Optional: 1-2 tbsp grated Parmesan or Romano cheese
 
Place the dry seaweed flakes in the food processor and blend. Add ½ cup of cold water and set aside to allow the seaweed to rehydrate a little creating a thick paste. Blend the garlic and pine nuts together in the food processor. Add handfuls of greens and seaweed and blend further. As you go, add in lemon and olive oil. If desired add Parmesan cheese to taste. Provides 1.5 cups.
 
 
Seaweed Crackers RECIPE
 
These are great crackers to have with simple spreads, butter or cheese as a satisfying snack or side to any salads or soups, but you will need a dehydrater. Also good to get those vital vitamins and minerals in the kids without any veggie battles! The flaxseed and sunflower seed will need to be prepared the night before so soak these in a bowl of water.
 
Ingredients
2 tablespoons seaweed flakes
½ cup of soaked flaxseed
¾ cup water
½ cup finely chopped red onion
1 cup soaked sunflower seed
1 clove garlic
2 tbsp spicy marinated soy sauce
Cayenne pepper to taste
 
Soak the seaweed for 5-10 minutes in bowl of water until soft. Mix flaxseed, water and seaweed in a blender, adding the onion, sunflower seed, soy sauce, seasoning and garlic and blend in until smooth. Pour on to dehydrater sheets and spread evenly using a spatula. Dehydrate at 45°c for 10 hours or until dry. Break into bits and store in an airtight container.